Professional Cooking
Seiten
1989
|
2nd edition
John Wiley & Sons Inc (Verlag)
978-0-471-83848-7 (ISBN)
John Wiley & Sons Inc (Verlag)
978-0-471-83848-7 (ISBN)
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An introduction to the basic skills and procedures of commercial food preparation, which can be applied to any level or type of food service operation. Over 800 recipes are described, and supported with information on nutrition, equipment, cooking terms and food sources.
This is a new edition of the widely-used text for chef training and hospitality programmes. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. It now includes 115 new recipes, for a total of over 800 recipes, supported by over 300 black-and-white photographs showing step-by-step procedures, and full color photographs that display the products. Hundreds of cooking terms are defined and the book includes new international and ethnic recipes, and new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources. The previous editon of this book was published in 1982.
This is a new edition of the widely-used text for chef training and hospitality programmes. This comprehensive, practical introduction to the basic skills and procedures of commercial food preparation can be applied to any level or type of food service operation. It now includes 115 new recipes, for a total of over 800 recipes, supported by over 300 black-and-white photographs showing step-by-step procedures, and full color photographs that display the products. Hundreds of cooking terms are defined and the book includes new international and ethnic recipes, and new material on multiplying and dividing recipe yields, nutrition, cooking equipment and sources. The previous editon of this book was published in 1982.
The food service industry; sanitation and safety; tools and equipment; basic cooking principles; the recipe - its structure and use; the menu - preparation; stocks and sauces; cooking meats; cooking poultry; cooking fish and shellfish; understanding vegetables; potatoes and other starches; salads and salad dressing; sandwiches and hors d'oeuvres; breakfast preparation; food presentation and garnish; bakeshop production; yeast products; cakes and icings; cookies; pies and pastries; metric conversion factors.
| Zusatzinfo | 300 b&w photographs, colour photographs, glossary, bibliography, index |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 18 x 85 mm |
| Gewicht | 2268 g |
| Themenwelt | Weitere Fachgebiete ► Handwerk |
| ISBN-10 | 0-471-83848-9 / 0471838489 |
| ISBN-13 | 978-0-471-83848-7 / 9780471838487 |
| Zustand | Neuware |
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